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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
29/01/2026
As seasons change, so does the food that we consume. Come winter, certain items are made in abundance, from the likes of specific dishes and sweets to pickles. No points for guessing, this one’s about pickles and the seasonal ones at that. The North takes its pickle-making business quite seriously, and uses seasonal veggies with trusted spices and oils to craft and sun-ripen a batch of pickles within weeks.
When winter arrives in North India, something remarkable happens in kitchens across the region, preserving ancient techniques even in the midst of modernity. Families begin preparing massive jars of gajar (carrot), gobi (cauliflower) and/or shalgam (turnip) achar – this batch of tasty pickles has fed and sustained communities through colder months for generations. This is more than just preserving vegetables; it's about preserving health itself.
Pickling as a preservation method dates back over 4,000 years, with India being among the earliest practitioners of the method. But this wasn't merely about making food last longer. In the Himalayan and adjacent regions, pickles became an integral part of the diet. The lactic acid bacteria involved in fermentation are known to control cholesterol levels and boost the immune system.
The ancestors understood something profound – before refrigeration, pickling was not just cooking; it was science, and families inherently synchronised themselves with how nature behaved at that time. They knew that no pickling should be done during monsoon months, as humidity and insufficient sunlight would cause mould growth.
What sets traditional Indian achar apart from Western vinegar pickles is fermentation versus brining. Vegetables fermented using water and salt create a wider variety of beneficial bacteria than vinegar-based pickles; vinegar actually destroys much of the good bacteria.
The fermentation process transforms ordinary vegetables into a haven for good bacteria, and these gut-friendly probiotics play an important role in promoting digestive health and overall well-being. The fermentation process used in many traditional pickles promotes the growth of probiotics, which provide natural resistance to infectious diseases in the gastrointestinal tract.
Traditional achar isn't just about the fermented vegetables. The spices that go into that jar of pickle matter tremendously. The typical spice mixture is fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, kalonji seeds, ajwain seeds, Kashmiri red chilli powder, turmeric powder, asafoetida and dried mango powder.
Turmeric powder is rich in curcumin and has anti-inflammatory properties that help boost immunity and fight against the attack of various bacteria and viruses. The other spices, such as mustard seeds and fenugreek, have natural anti-inflammatory and antimicrobial properties that help boost your immune system.
In Gujarat, turmeric-ginger pickle is taken in small quantities every day, particularly in winter months, to enhance immunity and facilitate digestion, with both turmeric and ginger being anti-inflammatories and antioxidants.
Carrots and turnips in mixed pickles are excellent sources of Vitamin A and potassium, supporting eye health and regulating blood pressure, while cauliflower adds Vitamin C, which strengthens immunity. Fermentation reduces phytic acid, a compound that binds minerals like iron, zinc, and calcium, making these essential nutrients more available for absorption.
Many Indian pickle recipes are made with immunity-boosting ingredients such as ginger, turmeric and various spices, and these elements lead to a healthy immune system. The winter vegetables weren't chosen randomly – they were selected precisely because they provide what the body needs when cold weather suppresses the immune system.
The nutritious content of turnips, carrots, and cauliflower is considerably increased by keeping them in the sunshine. The sun-drying and sun-fermenting process that characterises traditional pickle-making isn't just about preservation. Sun fermentation lends pickles a distinct flavour and aroma that cannot be replicated.
The process requires patience: vegetables are blanched briefly, sun-dried completely, mixed with aromatic spices ground with mustard seeds, fenugreek, fennel, and nigella seeds, then covered with heated mustard oil and left to ferment for several days.
What has been forgotten is that at one time in India, especially the regions of the Himalayan and adjacent belts, no meal was complete without a smidgen of pickle, as pickles acted as a good appetiser and digestive agent. The ancestors weren't being indulgent – they were being strategic.
Modern research also confirms their intuition. It has been estimated that 70% of the immune system lives in the gut, and ensuring the gut is sufficiently populated with beneficial bacteria is important for immune health. Winter pickles provided those beneficial bacteria when fresh vegetables were unavailable.
You don't need industrial equipment or specialised knowledge. The process is available to everyone, and when people learn how to make homemade fermented pickles, they are always amazed at just how easy it is.
The essential principles remain unchanged: use fresh seasonal vegetables, ensure everything is completely dry before starting, use proper spices including mustard and turmeric, allow natural fermentation to occur, and store properly in clean, dry jars.
Gajar-Gobhi-Shalgam ka Achaar is a winter speciality of Punjab, enjoyed with various kinds of stuffed paranthas – but its value extends far beyond taste. It represents generations of accumulated wisdom about surviving winter in good health, using what the season provides to protect against what the season threatens. The science was always there; it was just called tradition.
The real pickle modern Indians are in today isn't about preservation techniques – it's about memory. Generational knowledge has been traded for convenience, sun-fermented probiotics for supermarket shelves. But the jars are still there, waiting. The vegetables still arrive in winter markets, and the spices still carry the same blueprint.